Description
Indulge in rich and creamy tiramisu truffles that blend espresso with mascarpone cheese, coated in smooth chocolate for a delightful bite-sized treat.
Ingredients
Scale
- 1 1/2 cups crushed ladyfingers
- 8 oz mascarpone cheese
- 1 tablespoon espresso powder
- 1 cup chocolate (for coating)
- Cocoa powder (for dusting)
Instructions
- Combine your ingredients: In a medium mixing bowl, combine the crushed ladyfingers, mascarpone cheese, and espresso powder. Mix until well incorporated.
- Shape the mixture: Using your hands or a cookie scoop, form the mixture into small balls and place them onto a prepared baking sheet.
- Freeze for firmness: Place the baking sheet in the freezer for about 30 minutes to firm up the truffles.
- Melt the chocolate: While the truffles chill, melt the chocolate using your preferred method.
- Coat the truffles: Dip each truffle into the melted chocolate and place them back on the baking sheet.
- Dust with cocoa powder: Roll each truffle in cocoa powder while the coating is still soft.
- Chill and serve: Allow the coated truffles to set in the fridge for about 15 minutes before serving.
Notes
These truffles can be stored in an airtight container in the refrigerator for up to one week or frozen for up to three months. Allow to thaw in the fridge before serving.
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 7g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg